Two satisfaction surveys were distributed (i.e. to parents and children) online from 2 to 15 May 2022 in order to:

• Evaluate the degree of satisfaction with the APEEE canteen services
• Measure the effectiveness of the communication (menus, actions, …)
• Identify the eating habits of the pupils
• Define the expectations and priorities to be given to the APEEE canteen services

The parents’ perception of the APEEE services appears to be more critical than the students’ evaluation.

According to the Parents’ Survey :

• 47% of the participants are satisfied with the APEEE canteen services and give it an “excellent” or “good” rating
• 53% of the participants indicate that they would like to see some changes in the Canteen service
• 39% of the participants give a “fair” rating and 14% of the respondents are dissatisfied with the APEEE Canteen services and give it a “poor” rating

According to the Pupil Survey:

• 56% of the participants are satisfied with the APEEE canteen services and give it an “excellent” or “good” rating
• 44% of the participants would like to see some changes in the canteen service
• 36% of the interviewees give a “fair” rating and 8% of the interviewees are dissatisfied with the APEEE canteen services and give it a “poor” rating

Most of the parents who replied seem to lack visibility as to the functioning, orientation and actions carried out by the Canteen services. Pupils seem to be better informed, even if there is considerable room for improvement in terms of the circulation of information about the services. In this respect, this survey reveals that information and education work is necessary, in order to communicate more effectively on the actions and orientation of the canteen and also to make pupils aware that, beyond the source of pleasure that it provides, food is an essential component of health.

In a nutshell, parents and children seem to be in favour of a simple diet with raw food, prepared on the spot from local quality products. Parents and pupils want to focus on (1) seasonal and fresh products, (2) limiting reconstituted or over-processed food and (3) avoiding food waste. Parents and students also want to have better quality and more diversity in the food offered. Pupils appreciate having access to a hot meal for lunch. Tartinistes pupils also appreciate the possibility of having a friendly place to stay during their lunch. On the other hand, taste education, the provision of a cold lunch offer for the tartinistes and the use of environmentally friendly cutlery and containers are not mentioned as priorities.

Two questions were the subject of open comments, the following points were raised:

1. The taste and quality of food was considered bad and too industrial. The quality of the meat is particularly cited in the negative comments, for its taste, but also the quality of its cooking, its texture etc. Sauces were also perceived negatively. Many parents would like to see less sauces offered, or served separately, as children would not eat dishes containing them.
2. The quality of meal preparation and the balance of the menus is also questioned according to several remarks.
3. The level of complexity of the preparations is considered to be too complicated, unnecessary, and not suitable for children’s tastes.
4. The absence of an alternative dish and in quantity in case of rejection of a food, food allergy, vegetarian, halal or other diet. Offering an alternative would prevent children from leaving the table nearly hungry. It would also reduce waste.
5. Fast food is one of the most popular dishes (pizza, hamburger, Chips). In parallel, there is also a strong demand for more variety in vegetables.
6. The quantities offered were perceived as insufficient. Some children are hungry when they come home in the evening because they have only had a little bread and/or dessert all day. Some felt that the portions were too large.
7. The quality of the service, which can be improved. The children are sometimes surrounded by an atmosphere that is perceived as rather noisy and not always friendly, and they are sometimes in a hurry to eat.
8. The price of meals, sometimes perceived as too high.

In conclusion, expectations seem to be high regarding the consumption of fresh, seasonal products, made from quality products cooked on the spot.

Although the initiatives carried out around taste education, limiting waste and adopting eco-responsible behaviour are understood and generally encouraged, numerous remarks from both parents and pupils show that these approaches, although admirable, sometimes miss their target and can even be perceived as counter-productive. Some children, not adhering to the approach or having very little attraction for the meals offered, refuse the food proposed in this way, which they consider to be either not of sufficiently good quality, or too sophisticated or badly prepared (cooking, accompaniment, reheating, seasoning).

In short, it appears that the APEEE-Canteen Service needs to work on the nature and quality of the meals (i.e. more diversity and simplicity) in order to achieve the nutritional objectives without, however, neglecting the pleasure aspect of the meals. The APEEE-Service Cantine must also, while taking into account the multicultural context of the school, improve its communication regarding the content of the meals offered and their preparation. Indeed, satisfaction surveys also show that unfortunately many preconceptions and misconceptions govern the food choices of the school’s pupils. It is also the mission of the Canteen to provide the most accurate information possible on the food offered to its users.

In order to achieve this two-fold objective, the APEEE-Canteen Service has initiated a series of changes in the management of the Canteen and the different services under its responsibility during the school year 2021-2022. This includes in particular:

* a complete revision of the hot meal menus of the canteen, in collaboration with a nutritionist and the Belgian national standards. They now offer more diversity in the menus. Particular emphasis has been placed on seasonal and short-distance products. Wherever possible, organic or vegan products are also promoted.

* The alternative offer to the traditional canteen and hot meals for lunch (i.e. cafeteria and Snack Shack) has been reviewed and new products are continuously proposed in order to offer a wider choice while maintaining the ambitious objective of proposing as much healthy and tasty food as possible.

*A discussion has been initiated and actions have been put in place to avoid stock-outs during lunch hours and food waste (i.e. reinforcement of pre-orders and depending on the availability of Chef’s Boxes with cold buffet items from the teachers’ restaurant).

* better communication about the services under the responsibility of the APEEE-Canteen Service. The website, which is currently being reviewed, will include more complete information on the different options available to pupils for lunch. It is also planned, in collaboration with a nutritionist and the Belgian national standards, to integrate educational content on nutrition.

* Intense work is done with suppliers every day to obtain the best products at the best prices. This exercise is even more delicate and important given the period of high monetary inflation that we are currently experiencing.